CULINARY SOS

Chicken Goulash, Peanut Butter Muffins

DEAR SOS: Cafe Cego's in Rolling Hills makes a wonderful chicken goulash. I have searched in vain for a recipe for this dish. Could you persuade Cego's to share its recipe? --RUTH

DEAR RUTH: Gerhard Moser of Cafe Cego's came through with a recipe and this advice: "Even when using the same recipe, the results can vary widely. For my recipe I think it is essential to have on hand good, fresh chicken stock. Commercial chicken base has too salty a taste." The chef serves the goulash with spaetzle, but fettuccine, says Moser, is a good substitute.

Saute onions in about 2 tablespoons oil in heat-proof casserole until golden brown. Set casserole aside.

Heat skillet until very hot. Add remaining oil and chicken and cook on both sides until light brown in color. Add Spanish and Hungarian paprikas, salt and pepper. Add chicken stock. Remove from heat and add chicken mixture to onions in casserole.

Place casserole over medium-high heat and bring to boil. Add bay leaves, thyme and Worcestershire. Mix cornstarch with small amount water to make thin paste and stir into sauce. Simmer 12 minutes. Makes 8 servings.